HARBOUR SPICE will delight food lovers with a six course menu including a canape selection of Vietnamese Rice Paper Rolls, Japanese gyoza and Thai vegetable curry puffs; family favourite appetiser of san choy bau from China, an entrée of Thai papaya salad with soft-shell crab, a mouth-watering main of Cantonese steamed fish and slow cooked Massaman curry, and mango afloat for dessert.
The six courses are teamed with a premium selection of Tyrrell’s wines and world-renowned Asahi and Tiger beers.
HARBOUR SPICE will include a presentation from Uncle Tony’s, who have been farmers, wholesalers and retailers for over 60 years, revealing secrets of their success.
Gold Lunch cruises showcase Australia's finest food and wine producers, all set to the spectacular background of Sydney Harbour. Each month is a different, tantalizing themed cuisine featuring a mouth-watering six course menu that re-envisions some classic favourites while introducing new taste sensations paired with sophisticated wines.
Gold Lunch cruises are held onboard flagship vessel, MV Sydney 2000 with three dining levels and an open top deck with uninterrupted 360-degree harbour views.
Remaining Gold Lunch departures and menus include:
- PADDOCK & CLAW - Australian Beef and Shellfish paired with cocktails and wine. Departs Friday 20 March and 7 August 2020.
- AQUA FIZZ - scrumptious Seafood and Sparkling Wines. Departs Sunday 05 April and 13 September and Thursday 3 December 2020.
- CUT ABOVE - the finest Australian beef and wine. Departs Friday 1 May and 16 October 2020.
- VINO BOTTE - rustic Italian food and wines. Departs Sunday 28 June and 15 November 2020.
- HARBOUR SPICE Gold Lunch cruises departs 12 noon from King St Wharf No.1.
A ‘Last Minute’ Gold Lunch special of only $129 per person is available online at www.captaincook.com.au, normally $169 per person.
For further information, bookings and menus visit: https://www.captaincook.com.au/sydney-harbour-cruises/lunch-cruises/gold-lunch-series/
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